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                     Buffet Dinners



       	
  
       	
  
       	
  
       	
  
       	
  
	
  
                                       	
  
                          Contact	
  Information	
  
                               Phone:	
  604-­‐505-­‐4961	
  
                       Email:	
  info@trufflesfinefoods.com	
  
                         www.trufflesfinefoods.com	
              	
  
BUFFET	
  DINNERS	
  
	
  


Our	
  buffet	
  menus	
  can	
  be	
  dropped	
  off	
  and	
  set	
  up,	
  or	
  fully	
  catered.	
  Prices	
  do	
  not	
  include	
  applicable	
  taxes,	
  
service,	
  gratuity,	
  or	
  china	
  and	
  linen	
  rentals.	
  Please	
  contact	
  us	
  for	
  a	
  customized	
  proposal	
  for	
  your	
  
function.	
  
	
  
Pricing	
  Guide	
  
	
  



       Classic	
  	
                                        Gourmet	
                                                Elegant	
  
       	
                                                   	
                                                       1	
  Platter	
  
       	
                                                   	
                                                       1	
  Carvery	
  
       2	
  Entrees	
                                       3	
  Entrees	
  	
                                       2	
  Entrees	
  
       (1	
  Meat	
  1	
  Vegetarian)	
                     (2	
  Meat	
  1	
  Vegetarian)	
                         (1	
  Meat	
  1	
  Vegetarian)	
  	
  
       2	
  Sides	
  and	
  3	
  Salads	
                   4	
  Sides	
  and	
  4	
  Salads	
                       4	
  Sides	
  and	
  4	
  Salads	
  
       1	
  Dessert	
                                       1	
  Dessert	
                                           1	
  Dessert	
  
       $23	
  per	
  plate	
  minimum	
  50	
               $28	
  per	
  plate	
  minimum	
  50	
                   $35	
  per	
  plate	
  minimum	
  60	
  
	
  
Additional	
  Options	
  
       Passed	
  Hors	
  D’oeuvres	
  	
                    Station	
  	
  
       *	
  3	
  pieces	
  per	
  person	
                  *	
  Requires	
  on	
  site	
  chef	
  
       Choose	
  any	
  3	
  hors	
  d’oeuvres	
            Choose	
  any	
  one	
  station	
  	
  
       $5	
  per	
  person	
                                $5	
  per	
  person	
  
	
  
                                                                           Hot	
  Entrees	
  
                                                                           Vegetarian	
  
                                                                                        	
  

                                                                      Aromatic	
  Squash	
  Ravioli	
  
                                     With	
  roasted	
  chanterelle	
  mushrooms	
  and	
  a	
  sage-­‐pecan	
  truffle	
  emulsion	
  
                                                                                               	
  

                                                                        Vegetarian	
  Primavera	
  
                                                                      Rotini	
  pasta,	
  fresh	
  veggies	
  
                                                                                               	
  


                                                                  Gourmet	
  Vegetarian	
  Lasagna	
  
                                                                       Portobello	
  Mushrooms	
  
                                                         Stuffed	
  with	
  Israeli	
  couscous	
  and	
  goat	
  cheese	
  
                                                                                               	
  
	
  

                                                                           Vegetable	
  Strudel	
  
                                                     With	
  zucchini,	
  red	
  peppers,	
  mushrooms	
  and	
  onions.	
  
                                                                                               	
  

                                                                Cauliflower	
  and	
  Chickpea	
  Curry	
  
                                                                                               	
  


                                                                    Gnocchi	
  with	
  Chanterelles	
  
                                                                          In	
  a	
  rich	
  cream	
  sauce	
  
                                                                                               	
  

                                                                    Ricotta	
  Spinach	
  Cannelloni	
  
                                                                                    	
  
                                                                                         	
  
                                                                                               	
  
                                                                                               	
  
	
  
	
  
                                                                                        	
  
                                                                   Meat	
  
                                                                      	
  
                                                  Free	
  Range	
  Chicken	
  Putanesca	
  
                                     Braised	
  in	
  rich	
  tomato	
  sauce	
  with	
  olives	
  and	
  capers	
  
                                                                                	
  


                                                       Whole	
  Roasted	
  Striploin	
  
                                                              With	
  red	
  wine	
  jus	
  
                                                                                	
  

                                                    Fraser	
  Valley	
  Chicken	
  Breast	
  
       Stuffed	
  with	
  sundried	
  tomato,	
  goat	
  cheese,	
  basil	
  and	
  finished	
  with	
  a	
  chardonnay	
  cream	
  sauce	
  
	
  

                                                                 Veal	
  Invotini	
  
                                             With	
  spinach,	
  prosciutto	
  and	
  mozzarella	
  
                                                                                	
  
	
  

                                         Half	
  Cornish	
  Game	
  Hen	
  with	
  Chanterelles	
  	
  
                                      Fresh	
  wild	
  mushrooms,	
  thyme,	
  brandy	
  and	
  cream	
  
	
  

                                                       Herb	
  roasted	
  Lamb	
  Loin	
  	
  
                                                With	
  olives,	
  cherry	
  tomatoes	
  and	
  jus	
  
	
  
                                                                                	
  

                                                            Roasted	
  Pork	
  Loin	
  	
  
                                                          With	
  apples	
  and	
  onions	
  
                                                                                       	
  

                                                              Roasted	
  Duck	
  Breast	
  	
  
                                                                 With	
  orange	
  sauce	
  
                                                                                       	
  

                                                                     Sirloin	
  Steak	
  	
  
                                                      With	
  a	
  garlic	
  and	
  pearl	
  onion	
  jus	
  
	
  
                                                              	
  	
  	
  Seafood	
  
                                                                                	
  

                                            Pan	
  Seared	
  Wild	
  B.C.	
  Sockeye	
  Salmon	
  	
  
                                           With	
  spring	
  onion	
  and	
  lemon	
  thyme	
  sauce	
  
                                                                                	
  
                                                                                	
  

                                                                     Ling	
  Cod	
  	
  
                  Baked	
  with	
  Peperonata,	
  braised	
  peppers,	
  tomatoes,	
  lemons,	
  olives	
  and	
  capers	
  
                                                                                	
  
	
  

                                                     Pan	
  Seared	
  Albacore	
  Tuna	
  
                          With	
  artichokes,	
  grape	
  tomatoes,	
  shallots	
  and	
  balsamic	
  reduction	
  
                                                                                	
  

                                              Roasted	
  Wild	
  B.C.	
  Sockeye	
  Salmon	
  	
  
                                    With	
  Fennel,	
  orange,	
  fresh	
  herbs	
  and	
  olive	
  oil	
  sauce	
  
                                                                                	
  

                                                         Indian	
  Curry	
  Monkfish	
  
                                                      Braised	
  with	
  aromatic	
  spices	
  
                                                                                	
  

                                                             Pan	
  Seared	
  Trout	
  
                                                  With	
  fava	
  beans	
  and	
  sage	
  butter	
  
                                                                                	
  

                                                      Steamed	
  Mussels	
  &	
  Clams	
  
                                               With	
  lemongrass	
  and	
  red	
  curry	
  broth	
  
                                                                         	
  
                                          Premium	
  Entrées	
  (add	
  $5	
  per	
  person)	
  
                                                          Roasted	
  Duck	
  Breast	
  
                                             With	
  braised	
  beetroot	
  and	
  ginger	
  sauce	
  
                                                                                	
  

                                    Prosciutto	
  Wrapped,	
  Line	
  Caught	
  B.C.	
  Sablefish	
  
                                                         With	
  Chardonnay	
  sauce	
  
                                                                                	
  

                                                                                	
  
                                  Sesame	
  Crusted	
  Ahi	
  Tuna	
  	
  
                                 With	
  a	
  ginger	
  soy	
  vinaigrette	
  
	
  
                          Pemberton	
  Valley	
  Beef	
  Tenderloin	
  
                        With	
  garlic	
  confit,	
  and	
  truffle	
  Madeira	
  jus	
  
                                                            	
  

                                 Roasted	
  Alberta	
  Prime	
  Rib	
  
                                        With	
  a	
  rosemary	
  jus	
  	
  
                                                            	
  

                                          Veal	
  Tenderloin	
  
                                   With	
  apple	
  Calvados	
  sauce	
  
                                                     	
  
                           Bacon	
  Wrapped	
  Bison	
  Tenderloin	
  	
  
                                     Served	
  with	
  herb	
  butter	
  
	
  
                                           Filet	
  of	
  Halibut	
  	
  
                                With	
  fennel	
  and	
  saffron	
  sauce	
  
                                                    	
  
                              Prosciutto	
  Wrapped	
  Sablefish	
  	
  
                 With	
  tomato	
  pesto,	
  basil	
  oil	
  and	
  Chardonnay	
  sauce	
  
                                                      	
  
                                                   Sides	
  
                                                            	
  

                                            Vegetables	
  
                                Seasonal	
  Vegetable	
  Medley	
  
                                                            	
  

                                  Roasted	
  Root	
  vegetables	
  
                                                            	
  

                                        Grilled	
  Vegetables	
  
                                                            	
  

              Chef’s	
  Choice	
  of	
  Vegetable	
  Dish	
  (seasonal	
  selection)	
  
                                    Provencal	
  Tomatoes	
  
                    Baked	
  and	
  topped	
  with	
  herbs	
  and	
  goat	
  cheese	
  
                                                            	
  

                                          Roasted	
  Squash	
  
                                       With	
  herbs	
  and	
  garlic	
  
                                                            	
  

                                             Green	
  Beans	
  
                                   With	
  shallot	
  &	
  chive	
  butter	
  
                                                            	
  

                              Roasted	
  Multicolored	
  Carrots	
  	
  
                               With	
  olive	
  oil	
  and	
  fresh	
  herbs	
  
                                                        	
  
	
  
       	
                                        Starch	
                      	
  
       	
  

                    Roasted	
  Garlic	
  Mashed	
  Canadian	
  Potatoes	
  
                                        Mushroom	
  Risotto	
  
                                                            	
  

                           Herb	
  Roasted	
  Fingerling	
  Potatoes	
  
                                                            	
  

                                          Potato	
  Gnocchi	
  
                                                            	
  

                                     Seven	
  Grain	
  Rice	
  Pilaf	
  
                                                Rice	
  Pilaf	
  	
  
                                      California	
  brown	
  rice	
  
                                             Herbed	
  Orzo	
  
                                                     	
  
                                                                  Salads	
  
                                                                         	
  

                                                        Classic	
  Potato	
  salad	
  
                                                                         	
  

                                                             Mixed	
  greens	
  
                                                  With	
  house	
  made	
  vinaigrette	
  
                                                                         	
  

                                                            Truffles	
  Caesar	
  
                                                   With	
  roasted	
  garlic	
  dressing	
  
                                                                         	
  

                                                          Three	
  Bean	
  Salad	
  
                                                        With	
  herb	
  vinaigrette	
  
                                                                         	
  


                                                Tomato	
  and	
  Bocconcini	
  Salad	
  
                                                                         	
  

                                                       Classic	
  spinach	
  Salad	
  
                                                  With	
  house	
  made	
  vinaigrette	
  
                                                                         	
  

                                               Roasted	
  Onion	
  and	
  Feta	
  Salad	
  
                                                     With	
  balsamic	
  vinaigrette	
  
                                                                         	
  

                                                            Beetroot	
  Salad	
  
                             With	
  crumbled	
  goat	
  cheese,	
  citrus	
  vinaigrette	
  and	
  pecans	
  
                                                                         	
  

                                                  Mediterranean	
  Pasta	
  Salad	
  
Penne	
  pasta,	
  cucumbers,	
  tomatoes,	
  red	
  peppers,	
  red	
  onions,	
  feta	
  cheese,	
  calamata	
  olives	
  and	
  basil	
  	
  
                                                                         	
  

                                                   Spinach	
  Salad	
  with	
  Stilton	
  
         Fresh	
  tomatoes,	
  olives,	
  fresh	
  basil,	
  Parmesan,	
  sundried	
  tomatoes	
  and	
  capers	
  dressing	
  	
  
                                                                   	
  
                                                                    	
  
                                                                Desserts	
  
                                                                         	
  

                                                Decadent	
  Chocolate	
  Mousse	
  
                                                                         	
  

                                               Dark	
  Chocolate	
  Ganache	
  Torte	
  
                                                                         	
  

                                                     Blueberry	
  Cheese	
  Cake	
  
                                                                         	
  

                                                   Caramelized	
  Apple	
  Tartan	
  
                                                                         	
  

                                                                 Tiramisu	
  	
  
                                                     With	
  bing	
  cherry	
  compote	
  
                                                                         	
  

                                                      Seasonal	
  Fruit	
  Platter	
  
                                                                         	
  

                                                    5-­‐Spiced	
  Chocolate	
  Cake	
  
                                    With	
  a	
  cardamom	
  anglaise	
  and	
  lime	
  raspberries	
  
                                                                         	
  

                                             Cinnamon	
  Raisin	
  Bread	
  Pudding	
  
                                                        With	
  a	
  caramel	
  sauce	
  
                                                                         	
  

                                                        Lemon	
  Cheese	
  Cake	
  
                                                    With	
  local	
  blueberry	
  puree	
  
                                                                         	
  

                                                    Baked	
  Okanagan	
  apples	
  
                              Stuffed	
  with	
  dried	
  fruit	
  and	
  served	
  with	
  a	
  caramel	
  sauce	
  
                                                                          	
  
                                                      Lemon	
  Raspberry	
  Tart	
  
                                                 With	
  an	
  vanilla	
  crème	
  anglaise	
  
STATIONS	
  
	
  


Our	
  interactive	
  stations	
  require	
  onsite	
  chefs	
  to	
  prepare	
  the	
  meals	
  on	
  demand.	
  	
  Prices	
  are	
  based	
  on	
  a	
  
minimum	
  of	
  50	
  people.	
  	
  
	
  
Pricing	
  Guide	
  
$7	
  per	
  person	
  per	
  station	
  
	
  
	
  
Hot	
  Carvery	
  
Whole	
  Roasted	
  Alberta	
  Hip	
  of	
  Beef;	
  with	
  crusty	
  buns,	
  horseradish,	
  dijon,	
  and	
  red	
  wine	
  jus	
  
Or	
  
Cravery	
  of	
  Whole	
  Roasted	
  Stuffed	
  Pork	
  Loin;	
  stuffed	
  with	
  Apricots	
  and	
  Sage	
  and	
  garnished	
  with	
  a	
  
caramelized	
  apple	
  beurre	
  blanc	
  
Or	
  
Carver	
  of	
  Baron	
  of	
  Beef	
  	
  
BC	
  Seafood	
  Sauté	
  
Steamed	
  Clam	
  and	
  Mussels;	
  steamed	
  clams	
  in	
  white	
  wine	
  garlic	
  sauce,	
  mussels	
  steamed	
  in	
  a	
  curried	
  
tomato	
  broth	
  
Sautéed	
  Chile	
  Garlic	
  prawns;	
  fresh	
  prawns	
  sautéed	
  to	
  order	
  with	
  garlic,	
  chili,	
  cilantro	
  and	
  Llemon	
  
Pasta	
  Station	
  
BC	
  Smoked	
  Salmon	
  Caper	
  Linguini;	
  with	
  a	
  caper,	
  lemon,	
  dill	
  cream	
  sauce	
  	
  	
  
Vegetable	
  Penne;	
  fresh	
  seasonal	
  vegetables,	
  roasted	
  tomato	
  basil	
  sauce	
  
Crepe	
  Flambé	
  
Fresh	
  Crepes’;	
  flambéed	
  with	
  Grand	
  Marnier	
  and	
  served	
  with	
  peaches	
  and	
  cream	
  
	
  


BBQ	
  Station	
  
Your	
  choice	
  of	
  entree’s	
  BBQ	
  to	
  order	
  (see	
  BBQ	
  menu	
  below)	
  
	
  
Suggested	
  Dinner	
  Buffets	
  
Prices	
  do	
  not	
  include	
  applicable	
  taxes,	
  service	
  staff,	
  rentals	
  and	
  gratuities.	
  Additional	
  charges	
  may	
  apply	
  
to	
  groups	
  of	
  less	
  than	
  30.	
  
                                                                                 	
  


                                                                     Classic	
  Buffet	
  	
  
                                                                                 	
  


                                                     Wild	
  B.C.	
  Sockeye	
  Salmon	
  Provencal	
  	
  	
  
                                                               Fresh	
  herbs	
  and	
  tomatoes	
  
                                                                                 	
  

                                                                Vegetarian	
  Primavera	
  
                                                              Rotini	
  pasta,	
  fresh	
  veggies	
  
                                                                                 	
  

                                                            Seasonal	
  Vegetable	
  Medley	
  
                                                                                 	
  

                                                             Roasted	
  Fingerling	
  potato	
  
                                                                                 	
  

                                                                Spinach	
  Salad	
  with	
  Stilton	
  
                        Fresh	
  tomatoes,	
  olives,	
  fresh	
  basil,	
  Parmesan,	
  sundried	
  tomatoes	
  and	
  capers	
  dressing	
  	
  
                                                                                 	
  

                                                           Decadent	
  Chocolate	
  Mousse	
  
                                                                                 	
  

                                                                              $23	
  
                                                                                 	
  

                                                                                 	
  
                                                      	
  
                                                Gourmet	
  Buffet	
  
                                                               	
  

                                        Fraser	
  Valley	
  Chicken	
  Breast	
  
                                   Stuffed	
  with	
  seasonal	
  wild	
  mushrooms	
  
                                                               	
  

                                       Salt	
  Spring	
  Island	
  Lamb	
  Chop	
  
                  With	
  porcini	
  mushrooms,	
  cipollini	
  onion,	
  and	
  sundried	
  tomatoes	
  
                                                               	
  

                                            Portobello	
  Mushrooms	
  
                              Stuffed	
  with	
  Israeli	
  couscous	
  and	
  goat	
  cheese	
  
                                                               	
  

                                                   Grilled	
  Vegetables	
  
                                                               	
  

                                          Butternut	
  Squash	
  Veloute	
  
                                                               	
  

                                          Roasted	
  Onion	
  and	
  Feta	
  Salad	
  
                                               With	
  balsamic	
  vinaigrette	
  
                                                               	
  

                                                       Mixed	
  greens	
  
                                             With	
  house	
  made	
  vinaigrette	
  
                                                               	
  

                                                        Tiramisu	
  
                                            With	
  bing	
  cherry	
  compote	
  
                                                               	
  

                                                            $28	
  
                                                         	
  
                                                  Elegant	
  Buffet	
  
                                                               	
  


                                                     Platter	
  
                                        Cold	
  Seafood	
  Extravaganza:	
  
       Smoked	
  B.C	
  salmon,	
  Indian	
  candy,	
  B.C.	
  steamed	
  mussels,	
  steamed	
  prawns	
  	
  
                                                               	
  

                                              Hot	
  Carvery	
  Station	
  
                                              Whole	
  Roasted	
  Striploin	
  
                                                     With	
  red	
  wine	
  jus	
  
	
  

                                 Half	
  Cornish	
  Game	
  Hen	
  with	
  Chanterelles	
  	
  
                              Fresh	
  wild	
  mushrooms,	
  thyme,	
  brandy	
  and	
  cream	
  
                                                                       	
  

                                           Aromatic	
  Squash	
  Ravioli	
  
              With	
  roasted	
  chanterelle	
  mushrooms	
  and	
  sage-­‐pecan	
  truffle	
  emulsion	
  
                                                                       	
  


                                               Mushroom	
  Risotto	
  
                                                                       	
  

                                           Roasted	
  Root	
  vegetables	
  
                                                                       	
  

                                    Herb	
  Roasted	
  Fingerling	
  Potatoes	
  
                                                                       	
  

                                      Roasted	
  Onion	
  and	
  Feta	
  Salad	
  
                                                Balsamic	
  vinaigrette	
  
                                                                       	
  

                                              Classic	
  Spinach	
  Salad	
  
                                         With	
  house	
  made	
  vinaigrette	
  
                                                                       	
  

                                      Dark	
  Chocolate	
  Ganache	
  Torte	
  
                                                               	
  

                                                            $35	
  
	
  
	
  
	
  

				
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